"Kat Ashmore's mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After the success of Kat's first cookbook, Big Bites, which was an instant New York Times bestseller, Kat paid close attention to the recipes that home cooks were making most. Whether it was tagging her in photos of the chimichurri meatballs and orange ricotta company cake on social media or emailing about the hot chili oil noodles with kale chips it was clear that the recipes readers seemed to have the most use for all had one thing in common: they didn't take long to cook. We all want recipes that don't take hours of prep work or hours in the oven that you could make as easily on a hectic Tuesday night as you could on a lazy Sunday afternoon, and most importantly that tasted like more time and effort was put into it than actually was. Time to Eat is about simple, comforting recipes that feel familiar yet unique and that envision "healthy food" in a whole new way. Think Chicken Pepperoncini Piccata as a new Friday family dinner go-to, Roasted Mushroom Meatballs that will have your kids asking for second helpings of mushrooms, The Miso Sesame Kale Salad you meal prep on Sunday to feed you lunches all week, and The Snickerdoodle Company Cake you bake all winter long for friends and family. It's food that is abundant in colors, textures, nourishment and flavor. Big bites of big food that are salty, chewy, crunchy, sweet, creamy, and full of personality. And best of all? These meals are on the table in under an hour"-- Provided by publisher.